Flavored Vinegar

[not2late]

I've been borrowing books from the library about making your won sauerkraut and other fermented foods. One book had a chapter on vinegars. I've flavored vinegar before with chili peppers and garlic (for a home-made hot sauce). But I've never tried it with herbs and fruit before.

So I'm experimenting with a blackberry vinegar. It's pretty easy: crushed fresh blackberries and vinegar (distilled white, or white wine, rice wine) in a 1 to 3 ratio. Put everything into a non-reactive jar with a tight fitting lid. Shake the jar every day for 2 weeks. Then strain out the solids. The recipe calls for a few tablespoons of sugar to be added. Strawberries, cherries, raspberries and blueberries can be used to flavor vinegar. The suggested uses include viniagrettes/salad dressings, marinades, and a drink---a tablespoon of the flavored vinegar, sweeten it and mix into a glass of cold water or club soda.

[Elizellen]

Re: Flavored Vinegar

Sounds great, Megs. I have used raspberry vinegar in the past and it adds an interesting flavour to dressings.

[not2late]

Re: Flavored Vinegar

I'm really excited about this experiment! I started the soaking the berries yesterday, so it won't be ready for 2 weeks.

The recipes for the blueberry, raspberry, cherry and strawberry vinegars are about the same as the blackberry vinegar. So, I'll give those a try when they come into season.

[ValidRouge]

Re: Flavored Vinegar

Sounds very good, megs. I have a store bought raspberry vinegar that I love, I bet a home made strawberry one would be excellent.

[diwitch]

Re: Flavored Vinegar

If you haven't already, you should check this book out:

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

The authors last name is Katz

[not2late]

Re: Flavored Vinegar

I have that book. And I have Sally Fallon's book, Nourishing Traditions. Katz' book is good---like I never knew you could kefir non-dairy liquids! But his recipes make huge amounts. Fallon's book has more moderate amounts---a quart of sauerkraut is more manageable for a lacto-fermentation beginner like me.

I have the quart container, the cabbage and the cheesecloth. All I need to do is pick up some sea salt and I'll be ready to make sauerkraut.

[diwitch]

Re: Flavored Vinegar

I will have to check that one out, thanks

[not2late]

Re: Flavored Vinegar

Fallon's book is interesting because she's a low carber-don't be afraid of natural fats person.

It's a very good recipe book too.

[MaggieBE]

Re: Flavored Vinegar

I love Fallon's book. I remember loving her pancake recipe. Mummmm!

[not2late]

Re: Flavored Vinegar

There's a deal on strawberries this week at a local store. So I'll try the strawberry vinegar too!

[not2late]

Re: Flavored Vinegar

I couldn't wait. So I removed a tablespoon from the blackberry vinegar and used it on my salmon last night---it was delicious! It had a good fruity taste and it was sharp enough to cut the richness of the salmon.

I also started soaking strawberries about 5 days ago. I opened the jar and smelled it. The aroma was heavenly! I can't wait to try it on something.